Blog

Sibeiho selected as Whole Food Market's Local & Emerging Accelerator Program (LEAP) 2024. 

Cooking Singaporean Chili Crab was the catalyst to starting the Sibeiho brand.  So we were super stoked to cook our unofficial Singaporean national dish to our new friends at Food52 and share our love for this sweet, spicy umami-filled crustacean dish to the community!.

Excited that Sibeiho Singaporean food will be at the first Asian American Town Legendary Maker Market at Portland Night Market. Made here in Oregon, representing our Singaporean 🇸🇬 food heritage.

    Thank you to everyone who came out to sip and slurp - noodles that is - with us at the shop and took a meal kit home. It was such a delight to make our favorite noodle dishes to kick off the cold weather season and with our @theminnowpdx collab with @umiorganic.Three ways we all enjoyed Slurp Worthy...

EVENT & DELI STAFF WANTED! SIBEIHO IS ON A MISSION TO BRING AN AUTHENTIC TASTE OF SINGAPORE TO EVERYONE WHO LOVES GOOD FOOD. We're looking for self-starters, go-getters who LOVE food and culture to represent us at consumer facing occasions. You're an independent, resourceful and dependable. Meeting new people and sharing your experiences of eating Sibeiho® Sambal brings you joy....

SAME SAME BUT SLIGHTLY DIFFERENTWe love sharing our culture through food. Recently, we got to spend some time doing this with @tillamook. It was such a delight to cook with and teach the Tillamook Consumer Market & Insight team. The main dish we made for lunch was an adaptation of Thunder Tea Rice, Lei Cha 擂茶, a Hakka community signature...

We were featured in Bon Appetit's 2022 Food Gift list! What an honor it was to be featured along other amazing creators in one of our favorite food magazines. Our Sambals are a taste of Singapore, crafted in Oregon. Made in small batches using all-natural, local whenever possible, ingredients following a family recipe.  You can view the article here, or click to purchase our...

Big thanks to 1859 for their special feature on Sibeiho in their March/April 2022 issue.    Check out the article here.